Fish fillets (tilapia, perch, pangasius, and so on. d.) — 500 g
Milk — 250 ml
Tomato paste — 5 tablespoons
Egg Chicken — 2
salt, pepper, spices, herbs — to taste
Tomato paste — 5 tablespoons
Note
1. The fish is cut into pieces or slices, salt, pepper and stir. We keep the fish for 30 minutes and then fry the slices until golden brown on both sides in vegetable oil.
2. For the preparation of the souffle, beat the eggs with salt and pepper. Add the milk, tomato paste, chopped herbs and whisk whisk. We spread the pieces of fish in a baking dish and pour the souffle. Put the baking sheet in a preheated 180 degree oven for 30 minutes.
